Abstract
Shelled, raw peanuts were placed in storage approximating commercial conditions at 6.2-6.3% and 8.7-9.2% moisture contents during a two year period. The 1978 storage period was from December, 1978 through August, 1979. The 1979 period was from October, 1979 through March, 1980. The moisture condition 8.7% for 1978 and 9.2% for 1979 showed significant differences in free amino acids and free sugars when compared to the 6 treatment. This suggests that 9 moisture content allows increased hydrolysis of complex constituents and significant deterioration of quality to occur. Peanuts with 9% moisture contents produced darker peanut butter with reduced flavor quality than those with 6%. Hunter reflectance values indicated that the skins of raw peanuts with higher moisture content were also darker. Evaluation of the lipid fractions suggested that only the phospholipid fraction from the 9 moisture treatment was significantly changed. Since phospholipids are primarily associated with the membrance portions of plant cells this change suggests that a breakdown in cellular compartmentation may be occurring. Iodine values and oxidative stability values were not significantly affected and approximated values already published in the literature for stored peanuts.
Keywords: Arachis hypogaea L, free amino acids, free sugars, Sensory Evaluations, lipids, Phospholipids
How to Cite:
Pattee, H. & Young, C. & Pearson, J. & Singleton, J. & Giesbrecht, F., (1982) “Storage and Moisture Effects on Peanut Composition and Roasted Flavor”, Peanut Science 9(2), p.98-101. doi: https://doi.org/10.3146/